Results 101 to 110 of about 2,747 (159)

Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread. [PDF]

Food Sci Nutr
Jin YB, Tan JM, Yang H, Liu P, Wu H, Li B.   +5 more
europepmc   +1 more source

Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality. [PDF]

Ultrason Sonochem, 2023
Liu X, Ma Q, Cheng D, Zhang F, Li Y, Wang W, Wang J, Sun J.   +7 more
europepmc   +1 more source

Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes. [PDF]

Foods, 2022
Guo D, Yin X, Cheng H, Chen J, Ye X.
europepmc   +1 more source

Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation of <i>Acheta domesticus</i> and <i>Antheraea pernyi</i> Pupae Powders. [PDF]

Foods
Liu Y, Lu Y, Nakkote P, Li H, Liu R, Siriamornpun S.   +5 more
europepmc   +1 more source

Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties. [PDF]

Food Chem X, 2022
Gao Y, Liu T, Su C, Li Q, Yu X.
europepmc   +1 more source

Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread. [PDF]

Foods
Ma R, Han S, Song J, Bai Z, Yue C, Li P, Wang L, Luo D.   +7 more
europepmc   +1 more source

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread. [PDF]

Foods, 2021
Zhang S, Chen S, Geng S, Liu C, Ma H, Liu B.   +5 more
europepmc   +1 more source

Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber. [PDF]

Foods
Zhao J, Xie W, Chen Z, Zheng Y, Li S.
europepmc   +1 more source

Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. [PDF]

Foods, 2022
Wu D, Yu L, Guo L, Li S, Yao X, Yao Y, Cao X, Wu K, Gao X.   +8 more
europepmc   +1 more source

Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread. [PDF]

J Fungi (Basel)
Gao Y, Guo Y, Pang J, Liu M, Yuan T, Wang Q, Liu J.   +6 more
europepmc   +1 more source